PRODUCTION TECHNOLOGY OF WOOD APPLE (FERONIA LIMONIA) JUICE
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Date
2013
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Publisher
AAU, Anand
Abstract
The present investigation entitled “Production Technology of Wood Apple (Feronia limonia) Juice” was conducted with a broad aim of developing and standardizing the technology for production of wood apple juice. The processes were selected in such a way to use them in both at cottage level as well as in the scaled-up version for commercial production of wood apple juice. Initially, wood apple pulp was analysed for its physico-chemical properties. The wood apple pulp was given pre-treatments of 1) steaming at different time intervals (2, 4, 6 and 8 min) 2) pectinase enzyme treatment (incubation temperature: 35, 40, 45 °C; enzyme concentration: 10, 20, 30 mg/100 g; incubation time: 2, 4, 6 hrs) and 3) combined treatment (steaming and enzyme) at standardized conditions. The pre-treatments were standardized based on juice yield and TSS content in the juice. Once the pre-treatment was standardized, the wood apple pulp was then added with water in predefined ratio (2.5:1) and passed through various juice extraction machines such as basket centrifuge, fruit pulper, screw type juice extractor and hydraulic press.
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Keywords
Food Processing Technology, Bio Energy, technology